Ingredients:

  • 1 lb raw shrimp (peeled, deveined, tail-off)
  • 1 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/2 medium red onion, finely diced
  • 1 medium jalapeño or serrano pepper, seeded and minced
  • 1 large Roma tomato, seeded and diced small
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 small clove fresh garlic, minced very finely
  • 1 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 medium avocado, diced (for serving)

Instructions:

  1. Prepare the Shrimp: If using frozen shrimp, thaw completely under cold running water. Pat the shrimp very dry. Chop the shrimp into bite-sized, roughly 1/2-inch pieces. Place in a large, non-reactive bowl.
  2. Initial Cure: Pour the lime juice (and orange juice, if using) over the shrimp, ensuring they are fully submerged. Stir gently. Add the salt and pepper. Cover and refrigerate for 30 minutes.
  3. Check the Cure: After 30 minutes, check the shrimp. They should be opaque pink and firm. If shrimp are very thick, they may need an extra 15 minutes of curing.
  4. Drain Excess Liquid: Carefully pour off about 75% of the citrus marinade to prevent the final dish from becoming watery.
  5. Fold in Aromatics: Gently fold in the diced red onion, minced chilli, minced garlic, and diced tomato. Mix gently to combine.
  6. Final Rest (Optional but Recommended): Return the ceviche to the fridge, uncovered, for 15 minutes to allow the vegetables to lightly pickle in the remaining marinade.
  7. Finish and Serve: Just before serving, fold in the chopped cilantro and diced avocado. Taste and adjust seasoning if necessary. Serve immediately with tortilla chips or tostadas.